Ingredients

• 4 Chicken Thighs

• 4 Chicken Drumsticks

• 2 Artichoke Heart Quarters

• 2 Lemons

• 2 Onions

• 1 tbsp Parsley

• 2-3 tbsp Oregano

• 1 clove of Garlic

• 1 Bay Leaf

• 1 tsp Paprika

• 1 cup Chicken Stock

• 2-3 tbsps Flour

• 2-3 tbsps Wine (optional)

• Salt 

• Fresh Ground Pepper

• Olive Oil

How to Prepare

1. Season the chicken thoroughly with salt and pepper

2. In a large mixing bowl, add flour, 1/4 tsp salt, 1/4 tsp pepper and stir well

3. Begin dusting each chicken in flour mix

4. Use cast iron pan, add 2-3 tbsp. Olive Oil to bottom then turn heat to High-Medium

5. Once pan is hot, place chicken in pan, turn till all sides are crispy brown

6. While chicken is cooking, start chopping onion and garlic, grate lemon zest

7. Remove cooked chicken from cast iron pan to set

8. Add chopped mix to cast iron pan and stir on low heat for about 5 minutes

9. Add lemon juice, artichoke, bay leaf, oregano, paprika, parsley and wine to pan then stir well

10. Begin adding chicken back onto the bottom of pan and place sauce mixture on top of pieces

11. Add chicken stock to pot

12. Adjust heat to Low-Medium then place lid on top of the pot for about 30-35 minutes

13. Plate chicken first then add sauce on top

14. Enjoy!